Beef Cheek Bourguignon

What, again with the beef cheeks? Well, yes, because I only used 2 out of the 4 pounds I had when I made the ragu. With that much work going into the preparation of the meat, I wanted to taste it two different ways.

I was thinking Beef Bourguignon, a la Julia Child. And as luck would have it, I found that Nose to Tail at Home had already done it with cheeks.

I followed the recipe provided by Elise at Simply Recipes, substituting the beef cheeks for the chuck. I don't think I've ever made a stew-y thing that required cooking the components separately, but for whatever reason, it worked.

Look at these onions:

And these absolutely gorgeous mushrooms!

And, the finished product.

Not so pretty, but, wow. Delicious.